Gluten Free Molasses & Buttermilk Cornbread
A savory gluten-free cornbread enriched with molasses and buttermilk, studded with cheddar cheese. Perfect served with beans or pulled pork.
Ingredients
- *1 can cream corn (approximately 14 ounces)
- *2 eggs
- *1.5 cups cornmeal
- *1 cup or more cheddar cheese, shredded
- *2 teaspoons baking powder
- *1/2 teaspoon baking soda
- *2 tablespoons molasses
- *1/2 cup water
- *2 tablespoons buttermilk powder
- *1 to 2 tablespoons butter (for greasing pan)
- *Jalapeños, roasted New Mexican chiles, crumbled bacon, or additional cheese (optional)
Instructions
- 1
Preheat oven to 425°F.
- 2
Place a cast iron pan (or corningware dish) in the oven and heat for 15 minutes.
- 3
In a bowl, combine cream corn, eggs, cornmeal, cheddar cheese, baking powder, baking soda, molasses, water, and buttermilk powder.
- 4
Mix until the batter resembles really thick pancake batter.
- 5
Remove the hot pan from the oven and melt 1 to 2 tablespoons of butter in it, swirling to coat the bottom and sides.
- 6
Pour batter into the cast iron pan.
- 7
Bake at 425°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Serve warm in a bowl with pinto beans (frijoles de olla) and salsa, or with pulled pork.